1/4 cup Vegetable Broth
1 medium, finely chopped onion
1 clove minced garlic
2 each medium, peeled, diced potatoes
4 cups Vegetable Broth
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 bunch broccoli flowerettes
1 tablespoon margarine
Melt the margerine & 1/4 cup broth in a heavy kettle and saute the
onion & garlic until tender but not browned. Add the potatoes and
saute for 4 minutes longer.
Add the broth, thyme, salt, pepper, bring to a boil, cover, and
simmer for 15 minutes, or until the potatoes are tender.
Add the broccoli flowerets, cover, and cook for 7 minutes, or until
the flowerets are barely tender.